The brisket joins the party along with the enclosed spice packet, a few sprigs of fresh Thyme and a Bay Leaf. The lid goes on, set to high for six hours. Yes, I could have done this on low for twice as long, but I would have to get up around 6:00am - screw that!

About two hours before everything is finished the cabbage is cut up and placed in with everything else. If you wait and put this in later the cabbage will have a slight bit of crunch to it still, instead of being mush.

Once the six hours are up the beef comes out and is wrapped in foil for about ten minutes to let the meat rest and the juices to distribute themselves. Once the resting is done carve, plate and eat!

Everything was delicious, and now I have leftovers for some hash and possibly a sandwich.